Bring refrigerated pastry sheet to room temperature by placing on the counter for 15 to 20 minutes. Do not remove packaging. Once pastry sheet has reached room temperature, remove the packaging and place pastry sheet on a greased baking pan.

Place the wheel of brie in the center of the crust. Fold pastry sheet edges over the brie, bringing the pastry sheet sides to the center and pinch pastry together to seal. Trim off excess pastry, pinching to seal the brie inside of the pastry sheet.

Turn brie over and place the sealed side onto the greased baking pan. Brush pastry sheet with egg white.